September 22, 2017

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Raw Lemon Blueberry Cheesecake

July 21, 2019

It's the perfect time of year for ice cream cake and we just want to remind you that you can make it yourself! This raw cake filled with our homemade non-dairy "nice cream" recipe is a simple and filling way to satisfy your sweet tooth! If you love ice cream and/or cheese cake, this is a must try! Plus, it has fresh local blueberries blended in! Since we are avoiding soy, Daiya's cream cheese for the win as it has a creamy consistency, isn't very sweet and serves as a healthier option over dairy cream cheese. This recipe is so easy that we recommend that you let the kids make it...

 

If you’ve never tried making one, today’s recipe is great for beginners – It only calls for 6 ingredients and no added sweeteners and there’s no need for an oven. This raw cheesecake may look store-bought: yet, it's far from it! Speaking of fancy: do get creative!!!

 

The best part is that, once you know the basic recipe, customization options are are totally up to you! You will even be able to make this recipe gluten-free. Feel free to mix different flavors and fresh fruits to find your own raw cheesecake recipe. Please note: When eating this type of dessert, don't expect it to taste exactly like traditional dairy cheesecake. Instead, enjoy this version with an expectancy that it will be different.We hope you will love it as much as we do!

 

The Recipe

 

Total Time: 45m

Yield: 1-10" Cheesecake

 

Ingredients

 

  • 2 1/2 cups raw nut butter

  • 3 cups crushed graham crackers

  • 2 cups coconut cream

  • 3 cups of non-dairy cream cheese

  • 1/2 cup real lemon juice

  • 1/4 cup fresh blueberries

  • optional: Blend a different fresh fruit with a little sweetener of choice for a drizzle or sauce

 
Instructions
 
For the Crust: In a bowl, combine nut butter with crushed crackers in a food processor for about 3 minutes or until "dough" forms. Coat a 10" easy release plan with virgin oil of choice. Spread "dough" in the bottom and up the sides of the pan. Refrigerate while mixing the filling.
 
For the Filling:  In a bowl, mix heavy coconut cream, cream cheese, lemon juice until well-blended. You may blend by hand or by using a blender. Stop occasionally to scrape down the sides. Pour into the prepared crust.
 
For the Swirls: Blend fresh blueberries until they are at a pourable consistency. Then, drop spoonfuls of this "sauce" onto various areas of the filling. With a toothpick, dowel, knife or other tool create swirls or streaks into the filling. Be a little artsy on this part! 
 
For the Cake: After completing the designs on the filling freeze (horizontally) for at least 30 minutes. 
 
Remove cut, serve and enjoy! If you made a drizzle, don't forget to add it onto your slice.
 
Please Note: For best results, store any leftovers in an airtight container (or the pan) in the freezer. If it is too hard to cut or enjoy, let stand at room temperature for a few minutes before cutting and serving.

 

 

 

 

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